Basic Cheese Filled Stuffed Shells Oamc Recipes

STUFFED SHELLS III

This recipe is a hit wherever you go. It is a very rich and cheesy meal and looks like a deep-dish pizza when done. I altered what I was originally given because I did not like cottage cheese and added other ingredients that I thought it deserved.

Provided by Renee

Categories Main Dish Recipes Stuffed Main Dish Recipes

Time 1h30m

Yield 10

Number Of Ingredients 10

Stuffed Shells III image

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large bowl, mix eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper until well combined. Stuff cooked shells with ricotta mixture and place in a 9x13 inch baking dish.
In a medium bowl, stir together pasta sauce, mushrooms and reserved mozzarella and Parmesan. Pour over stuffed shells.
Bake in preheated oven 45 to 60 minutes, until edges are bubbly and shells are slightly set.

Nutrition Facts : Calories 549.7 calories, Carbohydrate 43.7 g, Cholesterol 115.6 mg, Fat 24.5 g, Fiber 3.4 g, Protein 37.7 g, SaturatedFat 13.9 g, Sodium 1544.2 mg, Sugar 9.3 g

Ingredients

1 (12 ounce) package jumbo pasta shells
2 eggs, beaten
1 (32 ounce) container ricotta cheese
1 pound shredded mozzarella cheese, divided
8 ounces grated Parmesan cheese, divided
1 tablespoon dried parsley
2 teaspoons salt
1 teaspoon ground black pepper
1 (28 ounce) jar pasta sauce
8 ounces sliced fresh mushrooms

BASIC CHEESE FILLED STUFFED SHELLS-OAMC

Just the basic cheese filled stuffed shells recipe you get off the back of the box, adjusted slightly for OAMC. The prep time is long but it's well worth it to pull them out of the freezer weeks from now and have an easy and quick meal.

Provided by e_lizard_owen

Categories Pasta Shells

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 10

Basic Cheese Filled Stuffed Shells-Oamc image

Steps:

Cook noodles according to directions on box.
Combine all other ingredients.
Fill each shell with about 2 tbsp cheese mixture.
Place in foil lined 9x13 pan in a single layer. Wrap in foil and freeze.
When fully frozen, you can remove the foil wrapped shells from the pan so it takes up less space. When ready to eat, place in same pan.
To serve, thaw. Cover with spaghetti sauce and recover with aluminum foil. Bake at 350 degrees for about 35 minutes until hot and bubbly.

Nutrition Facts : Calories 452.9, Fat 22.9, SaturatedFat 13.2, Cholesterol 131.1, Sodium 635.1, Carbohydrate 34.8, Fiber 2.1, Sugar 4.9, Protein 26

Ingredients

1 (12 ounce) box jumbo pasta shells
4 cups ricotta cheese
2 cups mozzarella cheese, shredded
3/4 cup parmesan cheese, grated
3 eggs
1 tablespoon fresh parsley, chopped
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
3 cups spaghetti sauce

CHEESE STUFFED SHELLS

Make and share this Cheese Stuffed Shells recipe from Food.com.

Provided by Robbie Rice

Categories One Dish Meal

Time 50m

Yield 8 serving(s)

Number Of Ingredients 10

Cheese Stuffed Shells image

Steps:

Boil shells according to package directions. Remove from pot with tongs to avoid tearing and allow to cool on a sheet of wax paper.
Combine eggs, cheeses, and seasonings in bowl.
Spoon about 3 Tbls. cheese mixture into each cooked shell.
Spread 2 Tbls of the spaghetti sauce in bottom of 13"x9" baking dish.
Arrange shells in dish over sauce.Pour remaining sauce over stuffed shells.
Sprinkle cheese over sauce.
Bake in 350F degrees oven for 30 minutes.

Ingredients

2 eggs, beaten
30 ounces ricotta cheese, lowfat okay
2 cups shredded mozzarella cheese, lowfat okay
3/4 cup grated parmesan cheese, lowfat okay
1/2 cup fresh parsley sprig, chopped
1 teaspoon salt
1 dash black pepper
12 ounces shell pasta, jumbo, prepared
26 ounces spaghetti sauce, lowfat okay
1/4 cup grated parmesan cheese, lowfat okay

BASIC MEAT FILLED STUFFED SHELLS- OAMC

Basic meat filled stuffed shells recipe taken from the side of the box of shells and adapted for OAMC. A bit intense (and messy) on the preparation side but a it's a real time saver to make a double batch and be able to pull them from the freezer whenever you want them.

Provided by e_lizard_owen

Categories Pasta Shells

Time 1h45m

Yield 10-12 serving(s)

Number Of Ingredients 11

Basic Meat Filled Stuffed Shells- OAMC image

Steps:

Cook shells according to package directions.
Brown meat; drain.
Mix together all ingredients in large bowl.
Fill each shell with about 2 tbsp meat mixture.
Place in foil lined pan in single layer. Cover with foil, freeze.
To prepare:.
Thaw, cover with spaghetti sauce and recover with foil. Bake at 350 degrees for 45 minutes to 1 hour. Or if still frozen, cover with sauce and foil and bake at 350 degrees for about 2 hours or until hot and bubbly.

Nutrition Facts : Calories 438.2, Fat 16.9, SaturatedFat 6.2, Cholesterol 146.3, Sodium 642.2, Carbohydrate 40.6, Fiber 2.9, Sugar 5.7, Protein 29.3

Ingredients

1 (12 ounce) box jumbo pasta shells
1 lb ground beef
1 lb ground turkey
4 eggs, slightly beaten
1 cup seasoned bread crumbs
1 cup mozzarella cheese, shredded
3/4 cup onion, finely chopped
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/8 teaspoon pepper
3 cups spaghetti sauce

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Basic Cheese Filled Stuffed Shells Oamc Recipes

STUFFED SHELLS III

This recipe is a hit wherever you go. It is a very rich and cheesy meal and looks like a deep-dish pizza when done. I altered what I was originally given because I did not like cottage cheese and added other ingredients that I thought it deserved.

BASIC CHEESE FILLED STUFFED SHELLS-OAMC

Just the basic cheese filled stuffed shells recipe you get off the back of the box, adjusted slightly for OAMC. The prep time is long but it's well worth it to pull them out of the freezer weeks from now and have an easy and quick meal.

CHEESE STUFFED SHELLS

Make and share this Cheese Stuffed Shells recipe from Food.com.

BASIC MEAT FILLED STUFFED SHELLS- OAMC

Basic meat filled stuffed shells recipe taken from the side of the box of shells and adapted for OAMC. A bit intense (and messy) on the preparation side but a it's a real time saver to make a double batch and be able to pull them from the freezer whenever you want them.

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